VEGETARIAN

Cheesy Cream Soup

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

The photo shows a slightly different soup, but I'm sure this one is even more delicious and beautiful!) This recipe is adapted from a popular culinary site and has been enhanced by me.)

Ingredients

Onion - 2 pieces
Potato - 3 pieces
Celery salt - 3.5 oz
Olive Oil - 4 spoons
Semi-soft cream cheese - 2 spoons
Butter - 2 spoons
Dill - to taste
French Baguette - 6 pieces
Carrot - 2 pieces
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Chop one onion, a potato, a carrot, and a celery root into large cubes. In a pot, heat 2 tablespoons of olive oil and sauté the vegetables for 1–2 minutes, then cook for an additional 2 minutes. Next, add hot water until it completely covers the vegetables. Bring to a boil, skim off any foam, and reduce the heat. Simmer for 30 minutes. The vegetables should be well cooked.

Step 2

Blend the cooked vegetables with an immersion blender until smooth (if you don't have a blender, you can mash them through a fine sieve), then add the butter. Stir in the cheese into the soup. Mix well. Season with salt, pepper, and nutmeg. Bring the soup to a boil while stirring continuously, then remove from heat. Cut out circles with a diameter of 7–8 cm from white bread and toast them. Serve the croutons with the soup.